Casseroles Novemeber 2011 - From Chrissy's Kitchen
Ingredients 2 cups chopped pretzel rods (about 13) 1 cup chopped pecans 1 cup fresh or frozen cranberries 1 cup packed brown sugar 1 cup butter, melted, divided 1 can (2-1/2 pounds) sweet potatoes, drained 1 can (5 ounces) evaporated milk 1/2 cup sugar 1 teaspoon vanilla extract
Directions In a large bowl, combine the pretzels, pecans, cranberries, brown sugar and 1/2 cup butter; set aside. In a large bowl, beat the sweet potatoes until smooth. Add the milk, sugar, vanilla and remaining butter; beat until well blended. Spoon into a greased shallow 2-qt. baking dish; sprinkle with pretzel mixture. Bake, uncovered, at 350° for 25-30 minutes or until the edges are bubbly. Yield: 10-12 servings.
Colette’s Chocolate Bourbon Cake March 2010 - From foodnetwork.com, Re: Stephanie's kitchen
Ingredients 2 cups sifted all-purpose flour 1 teaspoon baking soda Pinch salt 5 ounces unsweetened chocolate, coarsely chopped 2 sticks unsalted butter, softened 1 3/4 cups hot coffee 1/4 cup bourbon 2 cups sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup shredded coconut
Chocolate Ganache: 12 ounces semisweet chocolate (either blocks cut into small pieces or chocolate chips) 8 ounces heavy cream 2 teaspoons your favorite liqueur or extract, optional
Directions Place the sifted flour in a medium bowl and stir in the baking soda and salt; set aside. In a large bowl, place the chocolate and the butter. Pour the hot coffee over the chocolate and butter and then add the bourbon. Cover the bowl with plastic wrap and let stand until chocolate and butter are melted. Remove the cover and whisk to fully incorporate. Set aside until mixture has cooled. Grease and flour 2 (8-inch) round cake pans. Preheat the oven to 275 degrees F. [This temperature didn't work well--I think it's a typo. I had to heat it an additional 10-15min at 375; use your discretion on baking times/temp; check frequently with toothpick.] When coffee mixture has cooled, add the sugar and whisk until blended. Add the flour mixture, half at a time and stir until just combined. Add the eggs, vanilla, and coconut and whisk until well blended. Pour batter into prepared pans. Bake for about 45 minutes or until a toothpick comes out clean. Cool cakes in pans for about 10 minutes and then cool completely on a rack before icing. While cakes are cooling, make ganache: Place the chocolate in a large bowl. Heat the cream in a saucepan just until it starts to boil. Immediately pour the cream over the chocolate, making sure that all of the chocolate is covered. Cover the bowl and let stand for 5 minutes. Whisk the chocolate until dark and shiny and then let cool to room temperature. The more you whisk this icing as it cools, the stiffer it will get. If you refrigerate the icing before you put it on the cake, it will get very hard and you will have to microwave it for a few seconds to soften it to a spreadable state. Frost cake: Spread ganache over bottom layer of cake. Place the second cake layer on top of the ganache. Frost the top and sides of the cake with the remaining ganache.
White Chicken and Spinach Lasagna February 2010 - From Stephanie's kitchen
Ingredients 1 8oz container light ricotta cheese 1 8oz package Italian Five Cheese blend 1 package whole wheat lasagna noodles 1 jar Alfredo sauce of choice 1/2 c. grated gruyere cheese 3 c. chopped, cooked spinach, squeezed of moisture 2 c. chopped, cooked chicken 8 oz chopped baby portobello mushrooms
Directions Preheat oven to 350 degrees Either pre-cook lasagna noodles until al dente or use noodles that cook as they bake (package will indicate method needed) Prepare 2 c. chopped, cooked chicken and spinach. In olive oil, sauté 8oz chopped baby portobello mushrooms until slightly tender
In medium size mixing bowl, scramble egg. Mix in ricotta cheese with egg by hand. Stir in 1/2 c. Italian cheeses and 1/4 cup gruyere
Grease a 9x13 baking dish. Place a layer of noodles in the bottom of the dish and top with 1/2 ricotta mixture. Add layers of 1/2 of the chicken, 1/2 of the spinach, and 1/2 of the mushrooms. Top with 1/2 alfredo sauce and 1/2 of the cheese package and 1/4 cup of gruyere. Repeat layers with remaining noodles, ricotta, chicken, spinach, mushrooms, sauce, and shredded cheeses
Bake for 45min or until heated through and bubbly
Thin Mints December 2009 - Courtesy of S.H. (Adapted from Food & Family Magazine) Theme: Holiday Cookies 1 package (8 squares) semi sweet chocolate ¼ tsp peppermint extract 1 sleeve Ritz crackers (35 crackers) 1 peppermint candy cane (6 inch), crushed
Microwave chocolate in a small bowl. Stir until completely melted. Blend in extract. Dip crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on wax paper-covered baking sheets; sprinkle with crushed candy. Refrigerate 30 minutes or until chocolate is firm.
West African Peanut Soup November 2009 - Courtesy of B.B. Theme: Soup 2 C chopped onion 1 Tbsp peanut or veg oil ½ tsp cayenne 1 tsp grated ginger 1 C chopped carrots 2 C chopped sweet potatoes 4 C veg broth 2 C tomato juice 1 C smooth peanut butter 1 Tbsp sugar (optional) 1 C chopped scallions or chives
Saute the onions in oil until just translucent. Stir in the cayenne and ginger. Add the carrots and saute a few more minutes. Mix in the potatoes and stock, bring soup to a boil and then simmer for about 15 minutes, until the vegetables are tender.
In a blender or food processor, puree the vegetables with the cooking liquid and the tomato juice. Return the puree to a soup pot. Stir in the peanut butter until smooth. Taste the soup. The sweetness will depend upon the sweetness of the carrots and sweet potatoes. If it's not there naturally, add just a little sugar to enhance the other flavors.
Reheat the soup gently. Add more stock or tomato juice for a thinner soup. Serve topped with penty of chopped scallions or chives. Serves 6-8
Zucchini & Sausage Soup October 2009 - Courtesy of S.G. (adapted from Soup's On Cookbook) Theme: Autumn 1 lb sweet, mild Italian sausage, bulk-style 1 C onion, chopped 2 C celery, chopped 2 48 oz. cans diced tomatoes 48 oz. can chicken broth 1 ½ tsp Italian seasoning 1 tsp dried oregano 1 tsp sugar ½ tsp dried basil ¼ tsp garlic powder 4 C zucchini, diced 2 tsp chicken base or 2 bouillon cubes
1. In a large stock pot, brown sausage over medium heat until cooked through, crumbling into smaller pieces with the back of a spoon. 2. Add the onion and celery and saute until tender (6-8 min). Stir in the remaining ingredients and simmer on low heat for 1 hour. Taste and adjust seasoning as desired. (Serves 10)
Apple, Cranberry & Almond Twist September 2009 - Courtesy of S.H. (adapted from The Pampered Chef) Theme: Apples 1 large Granny Smith apple - peeled, cored and chopped (1½ cups) ½ C sweetened dried cranberries ¼ C granulated sugar 2 T all purpose flour 1 tsp cinnamon 2/3 C sliced almonds, divided 2 pkgs (11 oz each) refrig. French bread dough 1 egg 3/4 C powdered sugar 3-4 tsp milk
1. Preheat oven to 375 F. Mix apples, cranberries, granulated sugar, flour and cinnamon in a bowl. Mix in 1/3 cup of almonds. 2. Place bread dough seam side up and slice each loaf lengthwise end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour over dough and roll dough crosswise to a 4 inch width, creating a well down center of each loaf. 3. Spoon half of the apple mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves seam side down in an "X" pattern on baking sheet. Criscross ends of dough to form a large figure "8," keeping ends of dough 1 inch from edge of baking sheet. 4. Separate egg leaving the egg white. Beat egg white; lightly brush over dough with pastry brush. Using a serrated knife, cut a 3 inch slit in each of the top sections of twist to reveal filling. 5. Sprinkle dough evenly with remaining 1/3 cup almonds, pressing gently. Bake 30-32 minutes or until deep golden brown. Cool 10 minutes. Whisk together powdered sugar and milk and drizzle glaze over loaf; let stand until glaze is set. Serve warm. (16 servings)
Blueberry-Blackberry Shortcakes August 2009 - Courtesy of B.B. (from Cooking Light's July 2004 issue, with a few modifications) Theme: Summer Desserts Shortcakes - 2 C all-purpose flour ¼ C sugar 1 tbsp grated lemon rind 2 tsp baking powder ½ tsp baking soda ¼ tsp salt ¼ C chilled butter, cut into small pieces ½ C buttermilk cooking spray 1 tsp water 1 large egg white, lightly beaten 2 tsp sugar
Filling - 3 C fresh blueberries, divided ½ C sugar 2 tbsp fresh lemon juice 2 tsp cornstarch 2 C fresh blackberries 1 C whipped topping
Preheat oven to 400. Mix flour, lemon rind, baking powder, baking soda & salt in a bowl. Cut in chilled butter until mixture resembles coarse meal. Add buttermilk; stir just until moist. Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat down to ½-inch thickness; cut 8 rounds with 3-inch biscuit cutter. Place dough 2 inches apart on baking sheet sprayed with cooking spray. Combine water & egg white; brush over biscuits. Sprinkle with sugar. Bake for 13 minutes. Cool on a wire rack. Combine 1 C blueberries, ½ C sugar, juice and cornstarch in a small saucepan. Bring to boil; reduce heat and simmer 5 minutes or until slightly thick. Place in large bowl with remaining blueberries and blackberries, stirring to coat. Cover and chill. To assemble, cut biscuits in half, spoon ½ C berry mixture over bottom half, top with whipped topping and other half of biscuit. Yield - 8 servings.
Baked Potato Salad August 2009 - Courtesy of O.V. (adapted from a recipe found on recipezaar.com) Theme: Picnic Foods 2 large baked potatoes; cooked, peeled and cubed ½ C sour cream ½ C mayonnaise 7 slices bacon; cooked crisp and crumbled 4 oz shredded Colby-jack cheese, divided ¼ t onion powder (use 2 sliced green onions, if you prefer) ½ t fresh ground black pepper 1 dash seasoning salt 1 dash garlic powder 1 dash paprika 1 T fresh parsley (optional)
1. Place all ingredients together in a large bowl, reserving a bit of cheese, green onion (if using) and bacon for garnish. Gently fold to combine.
2. Transfer to a serving dish, top with reserved cheese, green onion (if using) and bacon crumbles and place in refrigerator. Chill at least two hours before serving.
Strawberry Pretzel Salad July 2009 - Courtesy of S.G. Theme: Chilly Treats 2 cup crushed pretzels ¾ cup butter or margarine, melted 3 Tbs. sugar 8 oz cream cheese, softened 8 oz Cool Whip 1 cup sugar 6 oz strawberry Jell-o 2 cup boiling water 20 oz unsweetened frozen strawberries (partially thawed)
Preheat oven to 400 degrees. Mix crushed pretzels with the melted butter and 3 Tbs. sugar. Press into 9x13 pan. Bake for 8 min. Cool.
Combine cream cheese, Cool Whip and 1 cup sugar. Mix well until creamy. Spread onto cooled pretzel crust. Mix gelatin with boiling water then add frozen berries. Stir until berries soften and gelatin starts to thicken. Gently pour and then spread over cream cheese layer. Refrigerate until firm (overnight works well).
Summer Squash Ribbons with Lemon & Parmesan May 2009 - Courtesy of C.G. Theme: Summer-Inspired Side Dishes 1 ½ lbs. summer squash and zucchini 2 tbs. extra-virgin olive oil 2 tbs. fresh lemon juice 2 oz. (3/4 cup) Parmesan, shaved ½ tsp. Kosher salt and ½ tsp. pepper
CUT the squash and zucchini into long, thin strips using a vegetable peeler (discard the seedy cores). Place in a large bowl.
ADD oil, lemon juice, Parmesan, salt and pepper and toss gently to combine. Serve immediately.
Rice Salad with Pine Nuts & Capers May 2009 - Courtesy of B.B. Theme: Summer-Inspired Side Dishes Dressing 2 tbsp fresh lemon juice 2 tbsp sherry vinegar 1 tbsp Dijon mustard 1 tbsp minced shallot ¾ tsp salt 4 dashes of Tabasco ½ C olive oil
Whisk first 6 ingredients in a small bowl. Gradually add the oil. Can be made 1 day ahead. Cover & chill.
Rice 4 C water 2 C extra long grain rice 1 ½ tsp salt 2 bay leaves 2 tsp dried oregano ½ C pine nuts, toasted 1/3 C capers, drained 3 tbsp chives, chopped
Bring 4 C water to boil. Add rice, salt & bay leaves - stir well. Cover, reduce heat to low & cook until water is absorbed, about 20 minutes. Remove bay leaves. Transfer to a large bowl & add dressing & oregano - toss well. Cover & refrigerate until cool, about 2 hours (can be prepared 1 day ahead). Mix pine nuts, capers & chives into rice. Season with pepper & serve.
Easter Basket Cookie Bars April 2009 - Courtesy of C.W. Theme: Cookies 2 ¼ c flour 1 tsp soda 1tsp salt 1 c butter (softened) ¾ c sugar ¾ c brown sugar 1 tsp vanilla 2 eggs 2 c chocolate bits (chips, chunks, chopped up candy bars, M&Ms, whatever is still in your Easter basket!)
Cream butter and sugars. Mix in vanilla and eggs. Mix in flour, soda, and salt. Stir in chocolate. Spread in greased jelly roll pan. Bake at 375 for 20-25 minutes.
Hummus March 2009 - Courtesy of B.B. (as found in Cook's Illustrated, May 2008) Theme: Appetizers 3 tbsp juice of fresh lemon juice ¼ C water 6 tbsp tahini, stirred well 2 tbsp extra-virgin olive oil 1 14-oz can of chickpeas, drained and rinsed 1 small clove of garlic, minced ½ tsp salt ¼ tsp ground cumin pinch of cayenne 1 tbsp minced fresh cilantro or parsley leaves (optional)
1. Combine lemon juice & water in a measuring cup. Whisk tahini & olive oil in separate measuring cup. 2. Process chickpeas, garlic, cumin, cayenne and salt in food processor until almost fully ground, about 15 seconds. Scrape down the bowl. With machine running, add lemon-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add tahini-olive oil mixture the same way and process until creamy, about 15 seconds, scraping down bowl as necessary. 3. Transfer to serving bowl, sprinkle with cilantro/parsley (if using), cover with plastic wrap, refrigerate for 30 minutes for flavors to meld. Drizzle with oil. Serve with pita.
Green Beans Olé January 2009 - Courtesy of K.F. Theme: Green Beans, Broccoli & Carrots 1 lb of green beans 1 clove finely chopped garlic 4 slices of bacon 1 t oregano ½ C chopped onion 1 t salt ¾ C chopped tomato dash of pepper 2 T lemon juice
Prepare green beans; set aside. Cook bacon in skillet; save 1 T of grease and cook onion until soft. Add tomato, garlic, oregano, salt, and pepper. Simmer uncovered 5 minutes. Stir in green beans; heat through. Drizzle with lemon juice. Garnish with bacon. TA DA!!
Carrot Soufflé January 2009 - Courtesy of C.W. Theme: Green Beans, Broccoli & Carrots 2 lbs of carrots 1 t baking powder ½ C melted butter 3 eggs, beaten 3 T flour Powdered sugar 1 t vanilla
1. Preheat oven to 350º. 2. Boil 2 pound of carrots until soft enough to mash. 3. Mix mashed carrots with melted butter, flour, vanilla, baking powder, and eggs. Pour into ungreased casserole or soufflé dish. Sprinkle with powdered sugar. Bake for 30 minutes.
Wendy's Style Chili November 2008 - Courtesy of E.J. Theme: Soups & Stews 2 lbs hamburger ¼ cup chopped celery 1 cup chopped onions 1 can (29 oz) tomato sauce 1 can (29 oz) kidney beans, with liquid 1 can (29 oz) pinto beans, with liquid ½ cup green chili peppers 2 tsp salt 2 cups water 3 medium tomatos (or 3 small cans) 2 tsp cumin 3 Tbsp chili powder 1 ½ tsp black pepper
Brown meat with celery and onions, then add the rest of the ingredients. Heat through. Yields about 6 quarts.
Fresh Apple Cake Muffins October 2008 - Courtesy of S.H. Theme: Muffins Combine and Mix well: 2 well beaten eggs 1 cup cooking oil ½ cup cinnamon applesauce 3 cups flour ¼ tsp. salt 2 tsp. cinnamon 2 cups sugar 1 tsp. baking soda
Then Stir in: 3 cups peeled, chopped fresh apples 2 tsp vanilla 1 cup chopped pecans (optional)
Pour into muffin pan (greased or lined with cups) and bake at 325 for about 30 minutes. (makes 24 muffins)
**For a bundt or loaf pan bake at 325 for about 1 hour and 15 minutes.
T.V. Mix September 2008 - Courtesy of C.W. Theme: Late Night Snacks 4 C. Cheerios 6 C. Kix 4 C. Chex or Mini Shredded Wheat 1 lb. mixed nuts 3 C. pretzel sticks 1 stick butter or margarine ¼ C. bacon drippings 1 Tblsp. Worcestershire Sauce ¼ tsp. Tabasco Sauce 2 ½ tsp. Seasoning salt 1 tsp. Celery salt 1 tsp. Garlic salt 1 tsp. Savory
Mix the first 5 ingredients together in large bowl.
Melt the butter and bacon grease in a saucepan. Add the Worcestershire, Tabasco and seasonings. Pour over the cereal mixture. Bake at 250 in large shallow pan for one hour, stirring every 15 minutes.
Tiramisu Brownie Bars August 2008 - Courtesy of C.W. Theme: Around the World 1 package brownie mix, prepared in 9x13 pan 1 C Milk ¼ C instant coffee granules 12 ounces whipped topping, thawed (divided) 2 packages instant cheesecake flavored pudding mix 20 Oreos, coarsely chopped 1 large bar of dark chocolate ¼ tsp cinnamon
Bake brownies, and cool completely.
Combine milk and coffee granules, stir until dissolved. Add half the whipped topping and all of the pudding mix, whisk until smooth. Fold in the chopped oreos. Spread filling on top of brownies. Using a large open star tip, pipe the remaining whipped topping in diagonal rows, ¼ inch apart, over the filling. Using a vegetable peeler, grate the chocolate bar over the topping. Sprinkle with cinnamon. Refrigerate at least 30 minutes.
Fruit Salad July 2008 - Courtesy of M.T. Theme: Picnic Foods Fruit of choice, cut up ¼ cup honey (or to taste) A handful crushed cinnamon graham crackers (or to taste)
Combine all ingredients and serve!
Strawberry Cream Pie June 2008 - Courtesy of J.V. Theme: Fruit 2 lbs Strawberries, pureed 3 Tbsp lemon juice 1 ¼ cups milk 1 prepared graham-cracker crust ¾ cup sugar 1 cup heavy cream 5 Tbsp cornstarch
Combine milk, sugar, cornstarch in a pan and whisk until dissolved. Add puree and lemon juice, cook on high heat until mixture is thick (7 min.) Pour filling in crust, let cool. Refrigerate overnight. Before serving, whip cream, add confectionary sugar. Spread cream over topping.
Chocolate Chip Cookie Ice Cream Sandwiches May 2008 - Courtesy of S.G. Theme: Sandwiches 2 eggs ¼ cup butter (I use Land O’Lakes Light Butter) ¾ cup packed brown sugar 2 ¼ cups flour ¾ cup granulated sugar 1 tsp salt 1 tsp vanilla extract 1 tsp baking soda ¼ cup shortening Chocolate chips (I use Nestle) Ice cream
Preheat oven to 375 degrees.
Beat eggs, sugars, vanilla, butter, and shortening until well blended. In a separate bowl, mix together flour, salt, and baking soda. Gradually add dry ingredients to the mixture. Mix on medium speed until well blended.
Add desired amount of chocolate chips to your batter. I don’t measure chocolate chips— ever! Spoon cookies onto ungreased cookie sheet in approximately 1.5 inch drops. Bake cookies for ten minutes, rotating the sheet half-way through the bake time unless you have a very even-heating oven. For a chewy cookie, only the edges will be golden when finished.
Once cookies have cooled thoroughly, cut sheets of Saran Wrap to use as packaging for each sandwich in approximately 8” squares.
Use the Saran Wrap as a “plate” on which to assemble your sandwich. You can use a sandwich-making tool like those sold by Pampered Chef, or you can do it the sloppy way and just scoop on the ice cream by hand and shape the cookie within the Saran Wrap, which is my method of choice.
Freeze the sandwiches in their individual packages until you are ready to eat them.
Hot German Potato Salad April 2008 - Courtesy of J.O. Theme: Salads 6 medium potatoes ¼ lb bacon, cut up ¼ C chopped onions ¼ C water 1-2 Tbsp flour 1/3 C vinegar 1/3 C sugar ½ tsp salt ½ tsp celery salt ¼ tsp pepper 1 ring bologna
Cook potatoes in water until just tender. While hot, peel and slice. Set Aside. Meanwhile, cook bacon until crisp. Remove bacon and crumble, but do not drain grease.
Fry onions in fat (or sprinkle with onion salt if you don’t like onions). Make a think paste of flour and water to thicken bacon fat. Add vinegar, sugar, salt, celery salt, salt, and pepper. Thin with extra water if necessary. Add potatoes, bacon, and ring bologna (as much as you like).
Cover and cook on low for 20 minutes, making sure it does not stick to bottom of pan. Extra ring bologna can be added to make this a main dish, or omitted completely.
Mint Chocolate Meringues March 2008 - Courtesy of C.W. Theme: Green Snacks 2 egg whites ¼ tsp. cream of tartar 1/8 tsp. salt ½ cup sugar ¼ tsp mint extract 3 to 5 drops green food coloring 1 c miniature chocolate chips
Heat oven to 200. Grease 2 cookie sheets. In small bowl, combine egg whites, cream of tartar and salt. Beat at medium speed until foamy. Increase speed to high; add sugar 1 tablespoon at a time, beating until meringue is very stiff and glossy and sugar is dissolved. Beat in mint extract. Fold in food coloring and chocolate chips.
Fill disposable decorating bag or gallon sized Zip-loc with 1/2 inch hole cut in bottom corner with meringue. Pipe 1 inch puffs onto greased cookie sheets.
Bake at 200 for 2 hours. Immediately remove cookies from cookie sheets and cool on wire rack.
Sausage Breakfast Pizza February 2008 - Courtesy of S.H. Theme: Breakfast 1 package refrigerated pizza crust dough 1 lb. ground sausage meat 8 oz. sliced mushrooms/green peppers/whatever you like 1 C diced tomato 2 C shredded pizza blend cheese 4 eggs
Preheat oven to 400 degrees. Unroll dough and press into a greased 9x13 baking dish, covering bottom of pan and 2 inches up the side of dish. Crumble and cook sausage and veggies in medium skillet until browned. Drain well on paper towels.
Spread sausage, veggies and tomatoes over crust. Top with shredded cheese. In small bowl, whisk eggs until well combined. Pour over pizza (drizzle slowly to cover pan since it is a very thin layer of egg). Bake 13-15 minutes or until eggs are set and crust is brown.
Fruit-Topped Triple Chocolate Pizza January 2008 - Courtesy of C.W. Theme: Chocolate 1 package (18 oz) refrigerated chocolate chip cookie dough 2 squares (1 oz each) white chocolate for baking 2 T milk 1 package (8 oz) cream cheese, softened ¼ C powdered sugar 1 C whipped topping 12-16 strawberries, cut in half 1 t vegetable oil ¼ C semi-sweet chocolate chips 1 can (11 oz) mandarin orange segments, drained
Preheat oven to 350. Shape cookie dough into a ball and place in center of round baking stone. Using lightly floured rolling pin, roll dough to a 12 inch circle, about ¼ inch thick. Bake 12-15 minutes or until edges are set. (Cookie will be soft. Do not overbake.)
Remove from Oven. Cool 10 minutes. Carefully loosen cookie from baking stone with serrated knife. Cool completely on baking stone.
Place white chocolate and milk in small microwave bowl. Microwave on High 1 minute, stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 seconds if necessary. Cool slightly. In another bowl, combine cream cheese and powdered sugar, mix well. Gradually stir in white chocolate mixture, mix until smooth. Fold in whipped topping. Spread cream cheese mixture evenly over cookie.
Arrange strawberries and mandarin oranges over cream cheese mixture. Place chocolate chips and vegetable oil in microwave bowl. Microwave on high 30 seconds or until chocolate is melted and smooth. Drizzle over fruit. Refrigerate at least 30 minutes.
Use whatever fruit you would like. I usually make it with blueberries, raspberries and strawberries.
Kahlua Fudge December 2007 - Courtesy of C.W. Theme: Holiday Treats & Goodies 1 1/3 c sugar 2/3 c evaporated milk 7 ounces marshmallow creme ¼ c butter ¼ c Kahlua liquer 2 c semisweet chocolate morsels 1 c milk chocolate morsels 1 tsp. vanilla
Line an 8 inch square pan with aluminum foil. In a 2 quart saucepan, combine sugar, evaporated milk, marshmallow, butter and Kahlua. Bring to a rapid boil, stirring constantly. Boil 5 minutes. Remove from heat, and add chocolate. Stir until smooth. Add vanilla.Turn into prepared pan. Chill until set. Cut into squares, or use mini cookie cutters for fun shapes. I cut mine into wreath shapes and pipe a little wreath on top with green frosting to make it especially festive!
Pear and Cherry Buckle November 2007 - Courtesy of G.P. Theme: Crock Pot Meals 1 (26 oz.) can cherry pie filling 2 (15 oz.) cans diced pears in syrup 1 tsp. almond extract 1 (18.25 oz.) box yellow cake mix 1 stick butter, cut into small pieces 1 (1.19 oz.) packet maple & brown sugar instant oatmeal ¼ cup sliced almonds whipped topping, for serving
Spray a 5 quart slow cooker with butter-flavored cooking spray and set aside. In a large bowl, combine pie filling, pears, and almond extract. Pour into prepared slow cooker. Sprinkle cake mix over fruit mixture. Dot with butter. In a small bowl, combine oatmeal packet and almonds. Sprinkle over cake mixture. Place 8 paper towels over slow cooker bowl and secure with lid (this helps to trap steam so top crust doesn’t become soggy). Cook on low setting for 4-6 hours. Do not lift lid to check cake for the first 3 hours. Serve warm with whipped topping.
Pumpkin Cheesecake October 2007 - Courtesy of C.W. Theme: Spooky Goodies 1 box dark chocolate fudge brownie mix 2 packages cream cheese ½ c sugar ½ c canned pumpkin 2 eggs ½ tsp. vanilla ½ tsp. pumpkin pie spice ½ c chocolate chips, melted
1. Heat oven to 350. Spray 10-inch spring form pan with cooking spray. Make brownie batter as directed on package, spread in pan. Bake 28-30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. 2. Beat cream cheese and sugar until smooth and creamy. Beat in pumpkin until well blended. Beat in eggs one at a time, just until combined. Stir in vanilla and pumpkin pie spice. Reserve ½ c filling in a small bowl. Pour remaining filling over brownie base. 3. Stir melted chocolate into reserved filling. Place chocolate in large plastic storage bag. Seal bag; snip off one corner. Squeeze bag to pipe jack-o-lantern face on cheesecake. 4. Bake 40-45 minutes or until center is almost set. Cool 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool 30 minutes longer. Refrigerate at least 2 hours before serving.
Baked Onion Dip September 2007 - Courtesy of M.T. Theme: Dips 1 8oz package of shredded Cheddar cheese 2 cups mayo 2 cups chopped sweet onion 2 tablespoons grated parmesan cheese
1. Preheat oven to 325 degrees. 2. In a medium bowl, mix Cheddar cheese, mayo and sweet onion. Transfer to the baking dish and sprinkle with Parmesan cheese. 3. Bake in oven 40 to 45 minutes or until onions are tender and the mixture is bubbly and lightly browned. Serve with crackers for dipping.
Caramel Dip for Sliced Apples September 2007 - Courtesy of D.P. Theme: Dips ½ cup (1 stick) butter 1½ cups packed brown sugar ¾ cup light corn syrup 1 14 ounce can sweetened condensed milk 1 teaspoon vanilla ¼ teaspoon ground cinnamon Pinch salt
Combine butter, sugar, corn syrup and milk in saucepan. Heat over medium heat, stirring to dissolve sugar, 5 minutes. Stir in vanilla, cinnamon and salt. Pour into dipping bowl. Serve with apple slices (6 different snacking apples, cored and sliced into 10 slices). Makes 60 slices with dip.
Pumpkin Pancakes August 2007 - Courtesy of K.Z. Theme: After-School Snacks 2 cups flour 2 T. packed brown sugar 1 T. baking powder 1 ¼ t. pumpkin pie spice 1 tsp. salt 1 ¾ cups milk ½ cup canned pumpkin 1 large egg 2 T. vegetable oil
Combine the flour, brown sugar, baking powder, pumpkin pie spice and salt in a bowl. Next, combine the milk, pumpkin, egg and vegetable oil in a medium bowl, mixing well. Add the wet ingredients to the flour mixture and stir just until moistened; the batter may be lumpy. (If you prefer a thinner batter, add more milk.)
Heat the griddle or skillet over medium heat and brush it lightly with vegetable oil. Pour the batter by quarter cupfuls onto the hot griddle. Cook until bubbles begin to burst, then flip the pancakes and continue cooking until golden brown. Repeat with the remaining batter. Serve with maple syrup. To make pancake sticks, put batter into a zip-lock baggie, snip the corner and squeeze the batter on to the griddle. To re-heat, place pancakes on an ungreased cookie sheet, cover tightly with foil and bake for 5-10min. at 350*. Or, place pancakes in stacks of 3 in the microwave for 1 - 1 1/2min. For your basic round pancakes, you can also warm them in your toaster.
Tostitos Veggie Cups July 2007 - Courtesy of T.S. Theme: Picnic Foods 1 bag Tostitos Scoops 1 16 oz. container of sour cream 1 packet of dry Hidden Valley Ranch Dip Mix Carrots, chopped Broccoli, chopped ½ c shredded cheddar cheese
Combine sour cream and dip mix together and drop by the spoonful into individual Scoops. Place cheese, broccoli and carrot on top of mixture. Add other veggies or cheeses to personal taste.
Star Spangled Mousse Pie June 2007 - Courtesy of S.H. Theme: Fruit 1 baked pastry shell (9 in.) ½ cup Semi Sweet Chocolate Morsels 1 ½ cups white morsels, divided 2 T. milk 1 package (3 oz.) cream cheese, softened 1/3 cup confectioners' sugar 1 tsp. grated orange peel 1 cup heavy whipping cream, whipped 1 quart strawberries, halved ½ pint fresh blueberries ½ tsp. shortening
Place chocolate morsels in a small microwave-safe bowl. Microwave on high for 20 seconds. Microwave at additional 10 second intervals, until smooth when stirred. Spread melted chocolate evenly in bottom of pastry shell; set aside.
Place 1 cup white morsels and milk in a small microwave-safe bowl. Microwave on medium-high for 1 minute. Microwave at additional 10 second intervals, until smooth when stirred. Cool 5 minutes. Beat cream cheese and sugar in mixing bowl until smooth. Beat in orange peel and melted white morsels. Fold in whipped cream. Spread into crust. Arrange strawberries halves and blueberries on top of pie.
Place shortening and remaining white morsels in a small, heavy-duty plastic bag. Microwave on medium-high for 20 seconds; knead bag to mix. Microwave at additional 10-second intervals, kneading until smooth. Cut a very small hole in corner of bag; squeeze to drizzle over pie. Refrigerate for at least 1 hour. Store in refrigerator.
Snickers Apple Salad May 2007 - Courtesy of G.P. Theme: Salads 4 Granny Smith Apples 4 Snickers Bars 1 Tub Cool Whip Lemon Juice
Cut apples into chunks, leaving the skin on. Place cut up apples into a plastic baggie with 2-3 Tbs lemon juice. Shake well. Slice Snickers into small chunks. Drain apples and combine all ingredients.
Andes Cheesecake Supreme April 2007 - Courtesy of N.T. Theme: Chocolate 1 cup chocolate cookie crumbs 3 tablespoons sugar 3 tablespoons butter, melted 4 packages (8oz. each) cream cheese softened 1 cup sugar 4 eggs 2 teaspoons vanilla 1 package Andes Creme De Menthe thins, chopped 1 package Andes Creme De Menthe thins 3 tablespoons whipping cream or milk
Crust: 1. Mix crumbs and 3 tablespoons sugar in small bowl. Add butter; mix well. Press onto bottom of a 9-inch spring form pan. Bake at 325F, 10 minutes. Filling: 2. Beat cream cheese and 1 cup sugar in large bowl with electric mixer at medium speed until well blended. Add eggs and vanilla; mix at low speed just until well combined. Stir in 1 pakage of chopped Andes candies. Pour into crust. 3. Bake at 325F for 1 hour and 5 minutes or until center is almost set. Run knife between rim of pan and cheesecake. Cool to room temperature. Topping: 4. Set aside 10-12 candies for decorating the top of the cake. Place remaining candies and whipping cream in microwaveable bowl. Microwave on high for 45 seconds. Pour over cheesecake, spreading to cover surface and drizzle down sides of cheesecake. Decorate with reserved candies. 5. Refrigerate cheesecake 3 hours or until serving time.
Cheesey Cauliflower March 2007 - Courtesy of G.P. Theme: Veggie Side Dishes 1 cup chicken or beef stock 1 lg. head cauliflower 1/3 cup Boursin or other garlic and herb soft cheese A handful grated Parmesan cheese 1/8 tsp. Grated nutmeg 3 Tbsp. chives, chopped or snipped
Add chicken stock and 1 Tbsp. olive oil to a deep pot. Trim away greens and stems from the base of the cauliflower. Cut away core as well. Set cored head into pot with broth. Cover pot and bring liquid to a boil. Reduce heat to medium low and cook cauliflower, covered, until tender, about 8-12 minutes. Uncover the pot and mash the cauliflower. Let some of the liquid cook off as you smash both chesses into the cauliflower. As the mixture thickens, turn off the heat and season with salt, pepper, and nutmeg. Stir in chives and transfer to a serving dish.
Spicy Chicken Tortilla Soup February 2007 - Courtesy of O.V. Theme: Soups 1 medium onion, chopped (approx. 1 cup) 2 minced garlic cloves 2 Tbsp olive oil 1 4oz can chopped green chiles 1 15oz can Italian style chopped tomatoes 4 cups chicken broth 1 tsp lemon pepper 1 tsp chili pepper 1 tsp ground cumin 2 T Worcestershire sauce ½ tsp hot sauce (I use Tabasco’s Garlic variety) 4 Tbsp flour mixed into ½ C water 1/3 cup sour cream, to room temperature 1 lb. cooked and cubed boneless skinless chicken breast or 2 large cans of white chunk chicken
Sauté onions and garlic in olive oil until onions are soft. Add spices and follow with broth, tomatoes, chiles, hot sauce and Worcestershire sauce. Simmer for 20 minutes. In a small bowl, whisk together flour and water, then whisk into soup. Let simmer for 5 minutes. Add chicken, simmer another 5 minutes. Stir in sour cream, and add salt and pepper to taste. Serve with a dollop of sour cream and tortilla chips crumbled on top.
Beef Picante Skillet January 2007 - Courtesy of G.P. Theme: 30 Minute Meals 1 pound leand ground beef 1 (10 oz.) Can tomato soup 1 cup chunky salsa or picante sauce 6 (6 inch) f lour tortillas, cut into 1-inch pieces 1 ¼ cups shredded cheddar cheese, divided
Brown beef in a skillet and drain. Add soup, salsa, 3/4 cup water, tortilla pieces, ½ tsp. salt, and half of cheese. Bring to a boil, cover and cook over low heat 5 minutes. Top with remaining cheese and serve right from skillet.
Bûche de Noël - Christmas Log December 2006 - Courtesy of J.V. Theme: Holiday Snacks, Drinks & Dishes On Christmas Eve, the French traditionally burn a log in their fireplace. In the spring, they spread the ashes from this log on their fields in hopes of a good harvest. Nowadays, they “bake a log” instead.
Preheat oven to 350°F. Grease a 15.5-by10.5 inch rimmed baking sheet, line with parchment paper. Grease and flour paper and sides.
Cake: 1 cup all-purpose flour ¾ tsp baking powder ¼ tsp salt 4 large eggs 2/3 cup sugar 1 ¼ tsp vanilla extract
Whisk flour, baking powder and salt. In a large bowl, using mixer on med-high speed, beat eggs until pale and thick. Add sugar and vanilla extract, continue beating until tripled in volume. Sprinkle flour mixture over the eggs and fold in gently with rubber spatula. Pour batter in prepared pan, spread evenly. Bake until cake springs back when lightly touched, 13-15 minutes.
Lay clean kitchen towel on counter and sift icing sugar onto it. When cake is removed from oven, run a knife along sides of pan to loosen it and invert the pan onto the towel. Lift off pan and peel off paper. Beginning with a long edge, roll up the cake and towel together. Set on rack and let cool.
Syrup: ¼ cup water ¼ cup sugar 2-3 Tbsp dark rum or coffee
Combine water and sugar in pan over medium heat and stir until sugar dissolves. Stir in rum/coffee and set aside until room temperature.
Frosting: 10 oz bittersweet chocolate 2 cups heavy cream 1 tsp vanilla extract
Melt chocolate and cream in a double boiler until well blended. Refrigerate, stirring occasionally, until cold (2 hours). Once cold, add vanilla extract and pinch of salt. Beat mixture briefly until soft dollops form.
Assembly: Unroll cake and brush it liberally with cooled syrup. Using a spatula, spread 1/3 of frosting over cake. Gently re-roll cake and place it, seam side down on cutting board. Frost top and sides with remaining frosting. Using a serrated knife, trim ends on a sharp angle.
Pumpkin Swirl Cheesecake Pie November 2006 - Courtesy of J.V. Theme: Pies 1 9” ready-made shortbread or graham-cracker pie crust 4 (8 oz) packages cream cheese, softened 1 tsp vanilla 1 cup canned pumpkin ¼ tsp ground nutmeg 1 cup sugar, divided 4 eggs 1 tsp ground cinnamon
Heat oven to 325 degrees. Beat cream cheese, ¾ cup sugar and vanilla until well blended. Add eggs, one at a time, mixing on low speed. Remove 1½ cups of the batter; place in a small bowl. Stir remaining ¼ cup sugar, pumpkin and spices into remaining batter. Spoon half of the pumpkin batter into the crust. Top with spoonfuls of half of the reserved plain batter. Repeat layers. Swirl batters with a knife for the marble effect. Bake for 55 minutes or until center is almost set. Cool completely and refrigerate for 4 hours or overnight.
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